甜味

词组短语

sweet taste

与甜味相关的网络例句 [注：此内容来源于网络，仅供参考]

And it doesn t not decomposed , has no side effect and is not absorbed in human body , it is a good sweetness agent to the patients with diabetes and adiposis instead of the sucrose.

该甜味剂甜度高，甜味纯正，化学稳定好，无毒副作用，在人体内几乎不被吸收，热量值为零，是糖尿病和肥胖病人极佳的甜味替代品。

The aspartic acid of aspartame could be replaced by asparagine as reported in the literature.

文献已报道甜味肽的天冬氨酸可被天冬酰胺替换，仍保持甜味。

The advances in research on the three dipeptide sweeteners: aspartame, alitame and neotame, prepared from amino acids, were introduced and their applications and market were also described.

介绍了以氨基酸为原料生产的二肽甜味剂阿斯巴甜、阿力甜和乐甜的研究开发情况，对这三种甜味剂的应用和市场情况作了概述。

In addition,erythritol can strengthen the functionai concept since it is noncaloric,noncariogenic,and nonglycemic,and it has antioxidant properties. to be good on the international market.

和其他甜味剂同时使用可以起到协同增效作用，此外，它还是一种无热、不龋齿、不会引起血糖反应、抗氧化的甜味剂，目前在国际市场上很是看好。

The origin, chemical structure, physiological function and sweetness response of 8 kinds of functional sweetening agents including L-sugar, erythritol, and dihydrochalcone etc. were introduced briefly in this paper and their utilization in food industry, in medicine and sanitation etc. were also illustrated.

简要介绍了L-糖、异麦芽酮糖、赤藓糖醇、二氢查尔酮、阿力甜、索马甜、三氯蔗糖、人工合成甜味剂8种功能性甜味剂来源、化学结构、生理功能、甜味特性及在食品、医药卫生等方面的重要应用。

Groups with a nonsugar tradition of infant feeding show the usual strong preference for sweet dietary items after they are introduced, suggesting that a sweet preference is unlearned.

而幼儿时期有无糖喂养传统的组群在引入糖类食品后，幼儿表现出了通常的对甜味食品的强烈的偏好，这种对甜味的偏好是天然形成的。

The advance research of international and domestic natural sweetness inhibitor were summarized, mainly focused on the components and functions of three plants:Gymnema Sylvestre, Ziziphus jujuba and Hovenia dulcis Thunb.

对国内外天然甜味抑制剂的研究进展进行了综述，重点对含有天然甜味抑制成分的 3种植物———匙羹藤、大枣和枳橘的甜味抑制成分及其作用进行了阐述，为进一步研究和开发利用天然甜味抑制剂提供参考。

This study is design and preparation of active peptide analogues of mung bean trypsin inhibitor Lys fragment, Trichosanthes trypsin inhibitor I, carcinoembryonic antigen peptide and aspartame using solid and liquid phase peptide synthesis methods.

本论文研究活性多肽类似物的设计、制备和功能，分为四个部分，采用多肽固相和液相合成的方法，分别合成了活性多肽绿豆胰蛋白酶抑制剂 Lys片段长链16肽、天花粉胰蛋白酶抑制剂、癌胚抗原肽、甜味肽等一系列类似物，并测定了这些类似物的生物活性，有以下新的研究结果：1、furin酶抑制剂的设计、制备和功能；2、芳香氨基酸芳环之间的π-π共轭能部分补偿二硫键的作用；3、癌胚抗原肽Gly4被L-Pro替代可增加与HLA-A2分子的结合；4、肽键对甜味肽保持甜味是必须的。

The effect of adaptation to bitter substances (e.g., caffeine, quinine) can elicit or potentiate a sweet taste from water; adaptation to sweet substances (sucrose, fructose, and saccharin) results in a sour and bitter taste from water; adaptation to salts potentiates sour, sweet, and some bitter water tastes; and a sour adapting solution (e.g., citric acid) can produce a sweet water taste.

对苦味物质的适应影响可以引起或加强水的甜味。甜味物质的适应会引发水中的酸味和苦味。对咸味的适应会让水尝起来有酸味，甜味和一些苦味。对酸味的适应会让水尝起来甜。

Highly active, small-molecule furin inhibitors are attractive drug candidates to fend off bacterial exotoxins and viral infection. Based on the 22-residue, active Lys fragment of the mung bean trypsin inhibitor, a series of furin inhibitors were designed and synthesized, and their inhibitory activity toward furin and kexin was evaluated using enzyme kinetic analysis. The most potent inhibitor, containing 16 amino acid residues with a Ki value of 2.45×10~(-9) M for furin and of 5.60×10~(-7) M for kexin, was designed by three incremental approaches.

本论文研究活性多肽类似物的设计、制备和功能，分为四个部分，采用多肽固相和液相合成的方法，分别合成了活性多肽绿豆胰蛋白酶抑制剂Lys片段长链16肽、天花粉胰蛋白酶抑制剂、癌胚抗原肽、甜味肽等一系列类似物，并测定了这些类似物的生物活性，有以下新的研究结果：1、furin酶抑制剂的设计、制备和功能；2、芳香氨基酸芳环之间的π-π共轭能部分补偿二硫键的作用；3、癌胚抗原肽Gly4被L-Pro替代可增加与HLA-A2分子的结合；4、肽键对甜味肽保持甜味是必须的。

与甜味相关的网络解释 [注：此内容来源于网络，仅供参考]

Vino Blanco：白葡萄酒 中华}甜味剂网

Vino Tinto 红葡萄酒中华}甜味剂网 | Vino Blanco 白葡萄酒 中华}甜味剂网 | Rosate, Vino 玫瑰红酒 中华}甜味剂网

Cantina：酒庄/酒窖/酒厂 中华}甜味剂网

Vendemmia 葡萄收获年份中华}甜味剂网 | Cantina 酒庄/酒窖/酒厂 中华}甜味剂网 | Cantlna sociale 合作社 中华}甜味剂网

low-calorie sweetener：低热量甜味剂

low calorie sweetener低热量(能量)甜味剂 | low-calorie sweetener低热量甜味剂 | mixed sweeteners复合甜味剂

low-calorie sweetener：低热量(能量)甜味剂

high intensity sweeteners高强度甜味剂 | low calorie sweetener低热量(能量)甜味剂 | low-calorie sweetener低热量甜味剂

Vino novella：新酒 中华}甜味剂网

Asciutto, Secco 不甜 中华}甜味剂网 | Vino novella 新酒 中华}甜味剂网 | Invecchiamento 陈酿 中华}甜味剂网

Vino Tinto：红葡萄酒中华}甜味剂网

Vino Tinto 红葡萄酒中华}甜味剂网 | Vino Blanco 白葡萄酒 中华}甜味剂网 | Rosate, Vino 玫瑰红酒 中华}甜味剂网

Rosate, Vino：玫瑰红酒 中华}甜味剂网

Vino Blanco 白葡萄酒 中华}甜味剂网 | Rosate, Vino 玫瑰红酒 中华}甜味剂网 | Vino Roso 玫瑰红酒 中华}甜味剂网

Vino Roso：玫瑰红酒 中华}甜味剂网

Rosate, Vino 玫瑰红酒 中华}甜味剂网 | Vino Roso 玫瑰红酒 中华}甜味剂网 | Abbocato 甜酒中华}甜味剂网

Sweeteners：甜味劑

甜味剂(Sweeteners)是指赋予食品或饲料以甜味的食物添加剂. 目前世界上使用的甜味剂很多,有几种不同的分类方法:按其来源可分为天然甜味剂和人工合成甜味剂;按其营养价值分为营养性甜味剂和非营养性甜味剂;按其化学结构和性质分为糖类和非糖类甜味剂.

mixed sweeteners：复合甜味剂

low-calorie sweetener低热量甜味剂 | mixed sweeteners复合甜味剂 | natural sweetener天然甜味料(剂)